Crab and Chive Puffs

Easy and impressive food...I love it. Another quick and easy appetizer to make your holiday meal go as smooth as possible.

This is the perfect finger-food, not to mention i just sampled it with some of our icy cold Pinot Gris, and oh my stars, what a perfect match!

This is a breeze to make and serves lots of hungry mouths. You can even make them up the day before and bake them off right before guests arrive. Since it makes enough for a couple sheet trays, you can either bake them all together, if all guests arrive at the same time. Or bake one sheet tray at a time, having some available for guests who arrive late.

Either way, these buttery-tasting puffs will have everyone grabbing for more...make sure you grab a couple when they get passed the first time. They will disappear!

Heat oven to 400o F. Using a 2" inch-cookie cutter, cut the pastry into rounds. Place on 2-parchment-lined baking sheets.

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11 Comments

I’ve made something similar for years, but never thought to use puff pastry…always used butterflake refrigerator rolls, each roll broken into three pieces – 36 canapes in all. Crab meat, green onions, shredded Swiss cheese, mayonnaise, a bit of curry powder and lemon juice. I’ve seen guests follow a tray of these around the living room like starving vultures! I’m about to try the puff pastry and your recipe for Thanksgiving. Thanks.

When do you find time to do all these things? You should see the stash of recipes that I have saved from your website alone! I want to make them all, but it will take me years to do all of them. lol I am still doing the pears and marscapone toast for breakfasts around here. Some of your recipes I just fall in love with and they will remain in my folder forever!
Thanks for the recipes and those wonderful photos! You are amazing!

HI! I’M CATHY.

Hi! I’m Cathy. I’ve escaped from a peculiar
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